Bouillabaisse

Soak saffron strands in 3 tablespoons of warm water for 15 minutes.

Clean and prepare the seafood: cut fish into large chunks, peel and devein the prawns (leaving tails on), and scrub the mussels/clams clean, discarding any that are open.

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add sliced onions, sliced fennel, and chopped celery. Sauté for 8–10 minutes until softened and lightly golden.

Add minced garlic and cook for 1 minute. Add red chilli flakes and turmeric powder.

Add chopped tomatoes and cook for 5–6 minutes until they break down into a thick sauce.

Pour in the white wine and let it simmer for 3 minutes to cook off the alcohol.

Add fish stock, saffron with its soaking water, bay leaves, thyme, and orange zest. Bring to a boil, then reduce heat and simmer for 20 minutes to develop the broth.

Season the broth with salt and black pepper. Taste and adjust.

Add the firm fish chunks first and cook for 5 minutes. Then add the prawns and mussels/clams.

Cover and cook for 5–7 minutes until the prawns are pink, the fish is cooked through, and the mussels/clams have opened. Discard any mussels that haven't opened.

Ladle into deep bowls, ensuring each serving has a mix of seafood. Garnish with fresh parsley.

Serve with toasted crusty bread or baguette slices for dipping into the fragrant broth.